Wednesday, March 14, 2012
Sweet Potato Blintz with Pecans, Kumquats & Blueberry Compote
Two layers of sweet potato blintz pancakes baked around pecan cream cheese filling with blueberry compote and kumquats.
Sweet Potato Blintz
1 small sweet potato
1/2 cup plus 2 tbl almond milk
1/4 cup water
2 tbl canola oil
1 tsp vanilla
2 oz firm, silken tofu
1/2 cup plus 2 tbl all-purpose flour
1 tbl organic brown sugar
1 tbl baking powder
Preheat the oven to 425. Prick the sweet potato with a fork and roast directly on the oven rack for 45 minutes or until fork tender. Peel and place cooked potato in a food processor.
Reduce the heat to 350. Grease an 8x8 baking dish.
Add the milk, water, oil, vanilla and tofu. Blend until smooth. Add the flour, brown sugar and baking powder. Blend until smooth.
Pour half of the batter into the dish and bake for 10 minutes until just set.
Spread all of the pecan cream filling on top then top with the remaining blintz batter. Bake for 30 minutes until firm.
Let cool for 10-15 minutes before slicing.
Pecan Cream Cheese Filling
1 cup toasted pecans
6oz vegan cream cheese
3 oz firm, silken tofu
1/4 cup plus 2 tbl organic light brown sugar
1 tbl orange zest
1 tbl orange juice
1 tsp vanilla
1/8 tsp salt
Blend the pecans in a food processor for 3-4 minutes until they are finely ground. Add the cream cheese, tofu, brown sugar, zest, juice, vanilla and salt. Blend until smooth.
2/3 cup organic cane sugar
3/4 cup water
1/4 cup fresh orange juice
1 tbl cornstarch
10 oz frozen blueberries, thawed
4 kumquats, thinly sliced
Combine the sugar, water, orange juice and cornstarch. Whisk until smooth. Bring to a boil and cook for 2-3 minutes until thick. Add the blueberries and simmer 5 minutes more. Garnish the blintz with sauce and kumquat slices.